Preparation :20 minutes
Cooking time: 35 minutes
15 Lasagna sheets
1 Big Box of Crushed tomatoes
10 pcs Mushrooms
80 g Gruyere Cheese
25 cl Béchamel sauce
3 tbsp. of Oil
Salt and pepper
Method of Preparation
To prepare the bechamel, melt the butter then add the flour and stir until smooth.
Add the hot milk to the butter mixture.
Bake for 10 to 15 minutes over medium heat.
For the sauce, heat the oil in a skillet.
Fry the shrimp, mushrooms and onion for 5 minutes, while stirring.
Add salt and pepper then add the concentrated tomato and juice.
Cook for 15 minutes over medium heat.
Preheat the oven to 210 ° C.
Align a lasagna baking dish, then alternate layers of shrimp sauce, bechamel, lasagna and so on, ending with the bechamel.
Sprinkle cheese and bake for 20 minutes.
Serve straight after removal from the oven.
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Beat the whipping cream at high speed , add sugar.
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Mix the butter with sugar.